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Spicy Barley and Brown Fried Rice

Yield 24 12-oz. servings

Ingredients

  • 12 oz. Kale
  • to taste Kosher Salt
  • to taste Trade East Ground Black Pepper
  • 24 ct. Gordon Choice Large Grade A Shell Eggs
  • 2 c. GFS Clear Canola Salad Oil
  • 6 lb. Markon Baby Cremini Mushrooms
  • 1½ lb. Jumbo Red Onions, diced
  • ¼ c. Jalapeño Peppers, diced
  • (Recipe) Basic Brown Rice

    Ingredients

      • 1½ qt. Water
      • 1 qt. GFS Brown Rice, Whole Grain

      Preparation

      Preparation Instructions
      1. Bring the water to a boil. Add the brown rice to the boiling water and simmer 20 minutes, similar to the way you would cook pasta, to desired doneness.

      2. Place in a strainer to drain. Rinse under cold water until cool. Place in full-size 2" stainless steel hotel pans. Cover, label, date and refrigerate until needed.

      To prepare à la carte:
      Reheat desired portion size in a heated sauté pan with a small amount of broth, water or oil. Cook until just warmed through.

    9 lb. (Recipe) Basic Brown Rice
  • (Recipe) Basic Barley

    Ingredients

      • 1½ gal. Water
      • 1 qt. Barley

      Preparation

      Preparation Instructions
      1. Bring the water to a boil. Add the barley to the boiling water and simmer 20 minutes, similar to the way you would cook pasta, to desired doneness.

      2. Place in a fine mesh strainer. Allow to drain. Rinse under cold water until cool. Place in full-size 2" stainless steel hotel pans. Cover and refrigerate until needed.

      To prepare à la carte:
      Reheat desired portion size in a heated nonstick saute pan with a small amount of broth, water or oil. Cook until just warmed through.

    9 lb. (Recipe) Basic Barley
  • 1½ qt. Unsweetened Coconut Milk
  • 6 oz. Markon Ready-Set-Serve Cilantro
  • (Recipe) Nuoc Cham Dipping Sauce

    Ingredients

      • 3 Tbsp. GFS Granulated Beet Sugar
      • 2 oz. Fish Sauce
      • 8 oz. Water
      • 4 ct. Markon Limes, juiced
      • 4 oz. Rice Wine Vinegar
      • 1 tsp. Chopped Garlic, in water
      • ½ oz. Jalapeno Peppers

      Preparation

      Preparation Instructions
      1. Combine all ingredients in a bowl and mix thoroughly.

      2. Allow to rest for at least one hour to develop flavors. Transfer to a storage container. Cover, label, date and refrigerate for future service. Serve at room temperature.
       

    24 oz. (Recipe) Nuoc Cham Dipping Sauce
  • ¼ c. Crushed Garlic
  • (Recipe) Creamy Sriracha Mayonnaise

    Ingredients

      • 1 lb. GFS Sour Cream
      • 1 lb. GFS Heavy-Duty Mayonnaise
      • 3 Tbsp. Sriracha Chili Sauce
      • 1 tsp. Trade East Granulated Onion
      • 1 tsp. Trade East Granulated Garlic
      • 1 tsp. Trade East Sea Salt

      Preparation

      Preparation Instructions
      1. Place the sour cream, mayonnaise, sriracha, granulated onion and garlic and salt in a stainless steel mixing bowl. Blend together thoroughly using a wire whisk.

      2. Transfer to a storage container. Cover, label, date and refrigerate for future service.

    12 oz. (Recipe) Creamy Sriracha Mayonnaise
  • (Recipe) Kimchi Puree

    Ingredients

      • 1 lb. Japanese Daikon Radishes
      • 8 oz. Markon Jumbo Spanish Onions
      • 2 Tbsp. Ginger Root
      • 4 lb. Napa Cabbage
      • ¼ c. Kosher Salt
      • ½ c. Rice Wine Vinegar
      • ¼ c. Korean Gochujang Chili Paste
      • 2 Tbsp. Asian Fish Sauce
      • 2 Tbsp. GFS Granulated Cane Sugar
      • 2 tsp. Markon Ready-Set-Serve Peeled Garlic

      Preparation

      Preparation Instructions
      1. Trim and peel 1 lb. of daikon radishes. Slice into 2" pieces widthwise. Julienne on a mandoline. Thinly slice onions on a mandoline. Finely grate the ginger on a box grater.

      2. Trim off any blemished leaves from the top of the cabbage. Slice the cabbage into quarters. Remove the core. Thinly slice the cabbage widthwise. Place the cabbage, daikon radishes and onions on a 2" perforated hotel pan. Place the 2" pan of cabbage inside a 4" full-size hotel pan to catch any liquid extracted from the cabbage mixture. Sprinkle salt over the cabbage mixture. Toss together until mixed. Cover with film wrap. Allow to rest at room temperature for up to 3 hours.

      3. Combine rice vinegar, chili paste, ginger, fish sauce, sugar and garlic in a bowl large enough to hold the cabbage after pressing. Whisk together thoroughly. Cover with film wrap.

      4. Place the cabbage in a strainer. Rinse the salt from the cabbage. Place the cabbage back on the perforated pan. Place inside the 4" pan. Loosely cover the cabbage mixture with film wrap. Place a full-size 2" hotel pan on top of the the cabbage. Place enough weight inside the top pan to press out the water. Allow to rest for 30 minutes.

      5. Remove the weighted pan. Pat the cabbage as dry as possible with paper towels. Add the cabbage to the pickling mixture. Mix until evenly coated. Place in a storage container. Cover, label, date and refrigerate for at least 12 hours.

      6. Place a strainer over a mixing bowl. Place the kimchi in the strainer. Allow to drain. Reserve the brine. Place the cabbage in a blender. Use the brine as needed to adjust desired consistency. Purée until smooth.
       

    12 oz. (Recipe) Kimchi Puree

Preparation

Remove the stems from the kale and discard. Slice the leaves into 2" pieces. Pat dry with paper towels. Place in a 350°F deep-fryer. Cook for 45 seconds or until just cooked through and crunchy. Allow to drain. Carefully place in a storage container. Season with salt and pepper. Cover until needed.

To prepare à la carte:
1. Break 2 eggs into a mixing bowl. Whisk to blend. Place 1 tsp. of canola oil in a heated sauté pan. Add the eggs. Season with salt and pepper. Scramble until just cooked through. Chop into desired size pieces.

2. Place 1 Tbsp. of canola oil in a separate heated sauté pan. When the oil begins to smoke, add 4 oz. crimini mushrooms, 1 oz. of red onions, ½ tsp. of jalapeño peppers and scrambled eggs to the pan. Toss the pan over medium-high heat until just warmed through and caramelized. Season with salt and pepper.

3. Place 1 Tbsp. of canola oil in another heated sauté pan. Add 6 oz. each of brown rice and barley, ¼ c. each of coconut milk and cilantro, 1 oz. nuok cham and ½ tsp. garlic to the pan. Toss the pan over medium-high heat until just warmed through. Season with salt and pepper.

4. Spoon the rice into a warmed serving bowl. Spoon the mushroom mixture over the rice. Going from edge to edge, drizzle 1 Tbsp. of sriracha mayonnaise over the rice. Going in the opposite direction, drizzle 1 Tbsp. of kimchi purée over the top of the rice and sriracha mayonnaise. Mound ½ oz. of crunchy kale on top of the rice.